Moroccan Chicken With Couscous

Ingredients

• 1 tablespoon butter 
• 4  chicken breast skinless (I used breasts to reduce fat content)
• 2 teaspoons clear honey 
• 350 g couscous 
• 0.3 cup apricot dried chopped
• 4 servings mint leaves fresh (to garnish)
• 2  garlic clove crushed
• 0.5 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon turmeric 
• 1 pinch nutmeg grated
• 2  onion finely chopped
• 1 tablespoon orange-flower water (I used orange juice)
• 2 tablespoons orange juice 
• 1 pinch salt 
• 1 teaspoon salt 
• 2 teaspoons sugar 
• 2 tablespoons golden raisins 
• 1 tablespoon unrefined sunflower oil 
• 2 tablespoons walnut pieces chopped

Equipment

Directions

1. Fry chicken portions skin side down in butter and oil until golden.Turn.
2. Add onions, garlic, spices, salt, orange juice and 300ml of water.Cover and bring to the boil, reduce heat and simmer for 30 minutes.
3. Mix couscous with salt and 350ml of water.Leave to soak for 5 minutes.
4. Add rest of ingredients for couscous.Line a steamer with greaseproof paper and spoon the cous cous inches.
5. Place over chicken and steam for 10 minutes.
6. Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
7. Serve chicken on top of couscous and pour over a little of the sauce.